Instructions: For the marinade: Crush garlic, fennel and black pepper in a mortar to a rough paste. With the tip of a knife, prick a few holes in the surface of the steak and the fat cap. Rub marinade on surface of beef, pushing into the holes.

Set aside to bring to room temperature.

To cook: Build a fire in a grill. Let it burn down to glowing embers. Cook steak over coals, turning occasionally, to slightly under desired temperature.

Set in a warm place to rest for 5 minutes.

To make salad: Simmer potatoes in water and chicken stock with rosemary and thyme until cooked through and almost falling apart; then drain.

Bring cheese to room temperature and crumble into salad bowl. Add olives, potatoes, a little of the potato cooking liquid, vinegar, olive oil and dandelions. Season with salt and pepper; and toss gently to combine.

To serve: Place herb branches on coals and rewarm steak about 2 minutes on each side. Slice steak, season with sea salt, and serve with the salad. Be sure to pour any juices, released from the steak while resting, back over the meat.

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